|
 Cooking
Out the Southern Way
Now that Memorial Day has come and gone, the serious business of
true Summer can begin. Looking ahead to Independence Day, Labor
Day and all the Saturday's in between, here are some great old family
recipes to add to your traditional hamburgers and hotdogs on the
grill. We hope you enjoy them as much as we do!
DAD'S POTATO SALAD
5 Pounds Russet Potatoes
1/2 Cup Sweet Pickle Relish
1 Cup finely chopped onion
1/4 Cup Prepared Mustard (Yellow or Deli)
1 Cup finely chopped celery (2 large stalks)
1/2 Tablespoon salt
1 Cup Mayonnaise-type Salad Dressing
1 Tablespoon Dill Seed
Paprika
Yield: Approx. 5 pounds or 20 4 oz. servings
Wash, peel and cut potatoes into bite size chucks approximately
3/4 x 3/4 x 1 inch. I do this by slicing the potato in two along
the long dimension. Then turn the flat side down and cut into thirds
along the long dimension keeping the pieces together. Now cut across
the long dimension of the potato at 3/4 inch intervals.
Place potato chunks in a 6 quart stew pot. Cover with 2 inches of
cold water. Bring to a boil on high heat. Once potatoes start to
boil cut the heat back to medium.
While potatoes are cooking, peel a large yellow (Spanish) onion
and cut it into 1/8 to 1/4 inch slices starting at the root end.
Lay each slice flat and cut rings into 1/8 to 1/4 inch sections
until you have 1 cup of diced onion. Dump onions into large mixing
bowl. (The bigger the bowl the easier it is to mix the potato salad.)
Clean 2 large stalks of celery. Slit stalks lengthwise into 1/8
to 1/4 widths. Then cut across the widths at 1/8 to 1/4 inch intervals
to dice the celery. Dump celery into mixing bowl. Measure 1/2 cup
sweet pickle relish and dump into mixing bowl. Stir onion, celery,
and sweet relish until well mixed. Lift one chunk of potato from
boiling water and test for being done by pressing it with a fork
on a wooden spoon or plate. The potato should mash easily when properly
cooked. Drain potatoes into a colander and then dump them into the
mixing bowl. Add to the mixing bowl the Mayonnaise type Salad Dressing,
Prepared Mustard, Dill Seed, and Salt. Mix potato salad while the
potatoes are still hot. The onion, celery, and sweet pickle relish
should be evenly spread in the salad. When properly mixed the potato
salad has the consistency of lumpy mashed potatoes. Add additional
Salad Dressing for a "wetter" potato salad. Transfer to
serving bowl and sprinkle top with Paprika. Garnish with sliced
hard boiled egg if desired.
MOM'S ICED TEA
Boil 2 quarts of cold water in a teapot. Remove from heat once
rolling boil is reached. Add 4 tea bags. Steep for exactly 15 minutes
using kitchen timer. Then add 1/2 cup sugar and 2 tablespoons of
lemon juice. Refrigerate and serve iced.
GRANDMOTHER'S APPLE CRISP
Place in a greased 6" x 10" baking dish 5 to 6 cups sliced
and peeled apples (6 tart firm ones). Mix the following ingredients
with a fork and sprinkle over the apple slices:
1 cup sifted all purpose flour
1 teaspoon baking powder
1 unbeaten egg
1/2 to 1 cup sugar, depending on your taste
3/4 teaspoon salt
1/3 cup margarine
Sprinkle with 1/2 teaspoon cinnamon and bake at 350° F for
30 to 40 minutes. Serve warm.
|
